Chickpea and Broccoli Quesadilla
This Chickpea and Broccoli Quesadilla is a wholesome and satisfying vegetarian dish, perfect for any meal. With a savory filling made of ground chickpeas, tender broccoli, and a medley of aromatic spices, this quesadilla is both hearty and flavorful. Whether you’re preparing it for lunch, dinner, or as an appetizer for your next gathering, this recipe is sure to delight your taste buds and keep you coming back for more.
Recipe Overview:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Cuisine: Mexican
- Course: Appetizer
- Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tortillas | 2 large |
| Onion (chopped) | 1 |
| Garlic (chopped) | 4 cloves |
| Kabuli Chana (White Chickpeas) | 1 cup (soaked and boiled) |
| Broccoli (cut into small pieces) | 1 cup |
| Cumin powder (Jeera) | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Red chili flakes | 1 teaspoon |
| Fresh cream | 4 tablespoons |
| Salt | To taste |
Instructions:
-
Prepare the Chickpeas:
Begin by pressure cooking the boiled chickpeas in a pressure cooker with 2 cups of water. Cook for 6-8 whistles, then let the pressure release naturally. Once done, add the boiled chickpeas to a blender and blitz them into a coarse mixture. Set this aside. -
-
Sauté the Aromatics:
Heat a saucepan over medium heat and add a little oil. Add the chopped onions and garlic, sautéing them until they soften and become aromatic, about 3-4 minutes. -
Cook the Broccoli and Chickpeas:
Add the ground chickpeas and chopped broccoli to the saucepan with the onions and garlic. Stir-fry everything together for about 5 minutes, allowing the vegetables to soften and the chickpeas to blend with the onions and garlic. -
Season the Filling:
Sprinkle in the cumin powder, dried oregano, and red chili flakes. Stir well to incorporate the spices into the mixture. Continue cooking for another 5 minutes to allow the spices to bloom and the filling to thicken slightly. -
Add Fresh Cream:
Turn off the heat and mix in the fresh cream, making sure the filling is evenly coated and creamy. Taste the filling and adjust seasoning with salt as needed. The filling is now ready for the quesadilla. -
Prepare the Tortillas:
If you haven’t already, prepare the tortillas by following our tortilla recipe link. Once your tortillas are ready, move on to grilling the quesadillas. -
Grill the Quesadillas:
Preheat a cast-iron skillet over medium heat. Lightly spread butter or a low-fat cooking spray on one side of each tortilla. Place one tortilla, buttered side down, onto the hot skillet. -
Fill the Quesadilla:
Spoon the chickpea and broccoli filling over half of the tortilla, leaving about ½ inch space from the edge. Sprinkle grated cheese over the filling for added flavor and melty texture. -
Fold and Grill:
Fold the tortilla over the filling to create a semi-circular shape. Let the quesadilla cook for 2-3 minutes on one side, pressing down gently so the cheese melts and the bottom develops golden-brown spots. -
Flip and Brown the Other Side:
Carefully flip the quesadilla over and cook for another 2-3 minutes until the second side is golden and crisp. -
Serve:
Transfer the cooked quesadilla to a plate and cut into triangular portions using a pizza cutter or a sharp knife. Serve your Chickpea and Broccoli Quesadilla with salsa and sour cream on the side. For a complete meal, you can pair it with a bowl of nachos or a refreshing couscous salad with raw mangoes.
This Chickpea and Broccoli Quesadilla is a perfect fusion of Mexican flavors and nutritious ingredients. The chickpeas provide protein, while the broccoli adds a crunchy, healthy element to the quesadilla. Combined with a creamy sauce, aromatic spices, and the satisfying crunch of a perfectly grilled tortilla, this dish is sure to become a favorite in your recipe repertoire.
